Our Upstairs and Downstairs spaces are ideal for private dining events big or small.

We can seat up to 60 guests Upstairs and up to 110 guests Downstairs on our long-sharing tables made from reclaimed wood.  
Together with our mid-century chairs, our pop-up bar made from vintage apple crates and our signature candles and gorgeous flowers, the tables add rustic texture to the spaces’stripped-back surroundings. Meanwhile, our friendly and knowledgeable staff ensure a dining experience that's second to none.  
Our 50-cover Restaurant is also available to hire on Sundays and Mondays.

Case Studies

Private dining venue in Central London

21st Birthday Party

Client brief: Cornelia Murdoch wanted a grown-up dinner party vibe.
What we did: Our large, warehouse-style Downstairs space provided the ideal venue for Rupert Murdoch’s granddaughter’s 21st birthday. We dressed the tables with small bouquets of flowers and pillar candles and installed moody-low level lighting.
What they ate: The guests drank bespoke cocktails and enjoyed a 3-course meal cooked by the Carousel restaurant team. Our DJ soon had the dance floor rocking to his beats.
Who came: 70 of Cordelia’s closest friends and family

Monsoon Press Dinner

Client brief: Monsoon were looking for a dry-hire space that could provide restaurant-quality catering for a press dinner to showcase their new Summer Heritage collection.
What we did: Bringing in their events team, Monsoon dressed and branded the room with exquisite flowers, ornate glassware and cutlery, transforming our Upstairs space into a beautifully on-brand private dining space while their advertising show-reel projected onto the main wall.
What they ate: Carousel’s team of talented chefs served a 3-course supper.
Who came: 30 of London’s top journalists.
Private dining venue Marylebone
Private Dining Venue in Central London, Marylebone

Spring Menu Private Dinner

Client brief: The Carousel Events team wanted to invite London’s top PR and Events agencies to a private dinner in the Upstairs space to showcase the new Spring/Summer 2016 menu.
What we did: To showcase the new seasonal menu we served a range of delicious canapés including Salt Cod Croquettes with Aioli and Pumpkin Fritti with Goats Curd, Thyme and Truffle Honey. These were washed down with a selection from our new spring cocktail menu such as the ‘Soit Sage et Tait Toi’ Cocktail (Santa Teresa Claro, Campari, Honey Syrup, Lime and Sage).
What they ate: After the canapé and drinks reception the guests sat down to enjoy a 3-course meal that included Chegworth Spring Greens, Tunworth Cheese, Pumpkin Seed Vinaigrette to start, followed by Roast Hake, Fennel and Potato Purée, Seared Gem Lettuce and topped off with Chocolate Cheesecake and Salted Caramel Sauce.
Who came: 30 carefully selected fashion, beauty and lifestyle account directors.